The perfect dressing to these treasures of the sea.
Our chili sauce is made with farm-fresh chilies to ensure its delicious taste in every drop. Great for both dipping and cooking!
| 2 tablespoons | corn oil |
| 3 stalks | celery, trimmed and julienned |
| 2 | yellow onions, sliced |
| 2 | red chillies, deseeded and sliced |
| 1 inch | young ginger, julienned |
| 2 teaspoon | MAGGI® CukupRasa™ |
| 1 teaspoon | oil |
| 500 g | scallops, removed from the shell |
| 30 g | dried chillies, soaked and cut into 1 cm lengths |
| 2 | red onions, cut into wedges |
| 1 inch | young ginger, sliced |
| 5 cloves | garlic, sliced |
| 2 teaspoons | white peppercorns, crushed |
| 2 tablespoons | MAGGI® Chilli Sauce |
| 2 tablespoons | MAGGI® Oyster Sauce |
| 2 tablespoons | dark soy sauce |
| 100 ml | water |
| 1 tablespoon | sugar |
| 3 stalks | spring onions, cut into 2 cm lengths |
1. In a bowl, add in the stalks of celery, onions, red chillies, ginger and one teaspoon of MAGGI® CukupRasa™ and allow the ingredients to marinate for 2 minutes.
2. When the ingredients are done marinating, heat 2 tablespoons of oil in a wok and stir fry it over high heat for 3 minutes.
3. Next, carefully dish it out onto the middle of a serving dish.
4. In the same wok, heat 1 teaspoon of oil and pan fry the scallops over high heat for 1 minute. Remove and set aside.
5. Then, add in the dried chillies into the wok and fry over high heat until crisp and fragrant.
6. Then, add in the onion, garlic and peppercorns and fry until fragrant. Stir in the MAGGI® Chilli Sauce, MAGGI® Oyster Sauce, dark soy sauce, water, sugar and one teaspoon of MAGGI® CukupRasa™.
7. Bring to a boil, add the cooked scallops and cook over high heat for 2 minutes or until the sauce thickens. Turn off the heat and stir in the spring onions.
8. Finally, spoon scallops around the fried vegetables and serve this mouth-watering dish with a bowl of hot steaming rice.
6 pax
40 minutes 
